Deconstructed Chili Rellenos
Mild, roasted poblano peppers are stuffed with cheeses, topped with shredded chicken and topped with red enchilada sauce goodness. This dish is so impressive that you would never know how incredibly simple it is to make!
Equipment
- Crockpot
Ingredients
- 2 large Chicken breasts Boneless and skinless
- 1 packet Taco Seasoning
- 1 cup Beer or chicken broth
- 4 large Poblano peppers
- 8 oz Cream cheese
- 1 cup Shredded mild cheddar cheese
- 1/2 cup Sour cream
Instructions
- Sprinkle half the packet of taco seasoning in the bottom of the crockpot dish. Lay the chicken breasts on top of the seasoning and sprinkle the rest on top of the chicken breasts. Add the beer and cook on low for 8 hours. Shred chicken using two forks. Do NOT strain the cooking liquid from the chicken.
- Roast the peppers in a 400 degree oven for 15 - 30 minutes until the skin is charred all over. They can also be roasted on a gas stove open flame or a grill.
- Place roasted peppers in a ziplock baggy for at least 30 minutes to steam. Remove charred peel from peppers. Using your finger, slice each pepper down one side and carefully remove the stems and as many seeds as possible.
- Cut the block of cream cheese into 4 rectangles. Take each one and roll it into the shredded cheddar cheese pressing firmly to ensure adhesion.
- Place a log of cream cheese into each of the peppers and place them cut side down in a baking dish. Cover them with the enchilada sauce and spread the shredded chicken over them. Cover the dish with tinfoil and bake in a 350 degree oven for 30 minutes.
- Remove the foil and add the rest of the shredded cheddar. Return to the oven for 5 more minutes to melt the cheese.
- Serve with a dollop of sour cream and pickled jalapenos if desired.
